1. says

    Thanks for the link, Comrade. Unfortunately, my esteem for iberico doesn’t extend to ham, as I’m a most-of-my-life vegetarian. But I’ve been told that one should look for the word “bellota,” as it indicates that the little piggies were fed solely on acorns, thus making them tastier.

  2. muttie says

    I would recommend the “iberico paella”. One of my colleagues just came back from an andalusian trip and gave me the recipe. Use great variety and plenty of vegetables. Instead of chicken, use 1/2-1 pound “iberico pork ribs” for 2-4 people. For vegetarians, just put aside the ribs but taste their “aroma” in the rice and vegetables. Bon appetite.

  3. says

    It’s delicious motherfucking ham from pigs that are fed only acorns, so you can taste the acorn flavor in the hame. And yes, that is pa amb tomaquet/pan con tomate. We did not make this stuff, but had it at our local tapas joint.

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